Matt Jones

To ‘e’ or not to ‘e’...that is the question!
Icons of Whisky 2017 American Whiskey Ambassador of the Year
Father/Bartender/Liquid Chef/Cook/Chef Apprentice

[Matt Jones @Whisky_Chef]

New phone, who dis??? It’s been a while!
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2020 = lesson in gratitude. I am very grateful for my love Nicole, my family, friends, and the opportunities I have had in my career that provide… https://t.co/GVmhZJtCzO

[Matt Jones @Whisky_Chef]

Hey friends!
If you are isolated in London, Ontario right now and hungry, we have some deals for you to quench your thirst and fill your belly! Launching our smoked meat take out/delivery… https://t.co/7MYK0ArrmB

[Matt Jones @Whisky_Chef]

So freaking awesome! A very dear friend gifted me this very special chef knife from @FoodSuppliesInc in acknowledgement of my hard work and staying the course with sobriety...and another… https://t.co/phHMVg50i1

[Matt Jones @Whisky_Chef]

Shiitake, enoki, maitake mushroom pasta, pine nuts #Mortlock 16 #Speyside
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Carrots 3’ways, vandouvan yogurt, pistachio #Auchentoshan 18 #Lowland
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Salmon, sunchoke veloute, gooseberry… https://t.co/hzH07FvEKb

[Matt Jones @Whisky_Chef]

Hey industry famjam! Time again for THE hospitality event of the year! The largest and longest running restaurant trade show in the country @RestaurantsCA Show March 1-3 at the Enercare Centre @explaceto
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Join us… https://t.co/LPqESOnGjp

[Matt Jones @Whisky_Chef]

The 16th and final menu at fandbwalkerville...as the team embarks on a new restaurant in the Walkerville Power Building slated to open late spring/early summer. I have only been with this team a short 5 months, and… https://t.co/vaKuulfEAL

[Matt Jones @Whisky_Chef]

Looking forward to platting this feature up tonight! Here’s Chef david.chesley.brown dressing Antipasto di mare with cuttle fish, octopus, mussels, shrimp and scallops with a little chive oil on pickled fennel and… https://t.co/pBgUhDXbaG

[Matt Jones @Whisky_Chef]

Looking for a fun “edutainment” event for your guests? Learn about whisk(e)y from around the World and how to best appreciate through structured tastings, as well as cocktail and culinary demos, all inspired by the… https://t.co/XiueXypRs4

[Matt Jones @Whisky_Chef]

My study partner. Fury bestie always by our sides. Usually in the middle of everything we are doing as a family. Meet Toki. Newest family member, 3 months old. Rescue from windsorhumane society 2 weeks ago. Fitting… https://t.co/TJFIja3ut0

[Matt Jones @Whisky_Chef]

Had the pleasure to plate some amazing seafood dishes these past couple of weeks taking lead from Chef’s david.chesley.brown and https://t.co/6NTaxpL2ES at fandbwalkerville.
Come visit us next week and see what… https://t.co/L1UClK0bYW

[Matt Jones @Whisky_Chef]

All aboard the Eatery 101 tasting train! 5 whiskies, 5 countries 5 courses! An absolute pleasure collaborating tonight with Chef Mike Jimmerfield of @eatery101 at St. Clair College and his team. Honied whisky… https://t.co/VJ7CBpHFOW

[Matt Jones @Whisky_Chef]

Event announcement!
A collaborative Spirited Dinner in association with @eatery101 @stclaircollege and #BeamSuntory, Friday November 22nd! I’ll be co-hosting with Chef Mike Jimmerfield to present a 5 course dinner… https://t.co/XFGEVOOQnS

[Matt Jones @Whisky_Chef]

Work in progress! Have been playing with Auchentoshan Three Wood for years at home and on the road, getting closer to something special for a feature at work...3 Wood soaked Shitake mushroom risotto. Thanks for the… https://t.co/3S33qBbnRD

[Matt Jones @Whisky_Chef]

Art of the Spirited Dinner Nov 7th sold out, encore event added Nov 20th! Join me at https://t.co/ETD4fl65pK in collaboration with windsorsappetite for a storied evening of whisk(e)y inspired culinary fare! Sip the whisky,… https://t.co/3lmKmK8VNS

[Matt Jones @Whisky_Chef]

365 days. Today. Sobriety. Amazing what can happen in a year. And for all the right reasons. ODAAT.
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One year ago today I finally realized I could not go it alone. My 25 year relationship with “functional” binge… https://t.co/3AP4k9z1rC

[Matt Jones @Whisky_Chef]

Thankful indeed. So proud of this kid. My 10 yo making béchamel for his Doritos covered Mac n Cheese. Thanks for the idea my love digitally_manipulated! The kids said 🙅🏼‍♂️🦃 this year haha
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#thanksgiving #family… https://t.co/D8HkKCHDmk

[Matt Jones @Whisky_Chef]

Another little feature I am learning worth sharing this week, Peruvian inspired cilantro aji Chimichurri steak with parm cheese crisps and garlic chips...mouthwatering to my flexitarian diet! Thanks Chef!… https://t.co/23uQcXAiTG

[Matt Jones @Whisky_Chef]

The Miatake, hen-of-the-woods, has some magical properties! Not in the psychedelic sense, however contains chemicals that may help stimulate immune system. Fitting that it grows in early Autumn! Included as core… https://t.co/lc5rXxA7iR

[Matt Jones @Whisky_Chef]

Well shucks! Thank you Windsor! #SOLDOUT Looks like we are adding another date! Stay tuned, possibly mid-November! Plenty more events to come in New Year as well. Don’t forget to check in with https://t.co/ETD4flnGOk and… https://t.co/NJ3GucnbEk

[Matt Jones @Whisky_Chef]

Still a few tickets left! In collaboration with https://t.co/ETD4flnGOk and windsorsappetite, hosting cooking demo “Art of the Spirited Dinner” on November 7th! I love bringing cocktail and culinary together, join me for a… https://t.co/r7PQFrRs4H